16 January 2012

Chocolate-Dipped Gingerbread Biscotti

I've been following Lisa's blog, Authentic Suburban Gourmet, for a while now and it is fabulous. Check it out when you have time! When I saw her recipe for this biscotti, I "Pinned It" immediately! I knew these chocolate-dipped gingerbread biscotti were destined to be in my 2011 Christmas cookie boxes! I'm finally getting my life in order and wanted to repost the recipe so that I can remember it for years to come. These were quite delicious on Christmas morning with a cup of coffee!


Chocolate-Dipped Gingerbread Biscotti
(Recipe from Lisa)
Yield: 24 cookies

2 1/4 C. All Purpose Flour
1 1/4 C. Dark Brown Sugar, packed
2 tsp. Ground Ginger
1 1/4 tsp. Baking Powder
1 tsp. Ground Cinnamon
1/2 tsp. Salt
1/4 tsp. Ground Nutmeg
1/4 tsp. Baking Soda
1 C. Pecans, coarsely chopped
1/2 C. Dates, chopped
1/4 C. Molasses
2 Large Eggs
2 tsp. Orange Zest


Position a rack in the middle of the oven; preheat to 350F degrees. Line a cookie sheet with parchment paper or a Silpat.

In a bowl of a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, ginger, baking powder, cinnamon, salt, nutmeg and baking soda on medium-low speed until well-blended. On low speed, mix in the pecans and dates. In a measuring cup, lightly whisk the molasses, eggs and orange zest. With the mixer on low, slowly pour in the egg mixture. Continue mixing until the doug is well-blended and comes together (approx. 2 minutes - don't worry... it will look dry at first, but will come together).

On an unfloured work surface, divide the dough into two equal parts. Shape each part into a log that is roughly 10 inches long and 3 inches wide. Position the logs on the lined cookie sheet. Bake until the tops are somewhat firm (approx. 35 minutes). Transfer the sheet to a rack and let cool (about 10 minutes).

Carefully transfer the logs to a cutting board. Using a serrated knife, cut each log into diagonal slices that are 3/4-inch wide. Return the slices to the cookie sheet. Bake until the biscotti are dried to your liking (about 10-20 more minutes). Transfer the cookie sheet to a rack and let the biscotti cool completely.

Chocolate Ganache

1 (12 oz) Pkg. Semi-Sweet Chocolate Chips
1/2 C. Heavy Cream


Once the biscotti are cooled, prepare the ganache for dipping. Gently melt the chocolate chips and heavy cream over a double-boiler and stir until smooth. Keep over warm water while dipping the cookies. Dip each biscotti into the chocolate and place onto wax-paper on your counter. Let the chocolate dry completely before packaging.

1 comment:

  1. I agree!! I had THREE on Christmas morning!!

    ReplyDelete